Easter is celebrated with much fanfare throughout the world as the festival that marks the re-birth of Christ after crucification also puts an end to the 40- day fast of Lent. Therefore, most countries welcome it with a big spread.


Recipe by chef Aniruddha Bandekar at Tilt All Day in Lower Parel. Pic/Pradeep Dhivar

While roasted turkey, dyed eggs and puddings are quintessential Easter goodies on a British or an American dining table, here are some dishes cooked in Italy, Spain and Greece that are worth experimenting:

Italian Lamb Lasagna
Ingredients
>> 1 lasagna sheet
>> 40gm tomato sauce
>> 5gm pesto sauce
>> 20gm white sauce
>> 5ml herb oil
>> 90gm lamb mince
>> 15gm mozzarella cheese, shredded
>> 10gm Parmesan cheese
>> Salt and pepper

Method
>> In a pan, sauté minced the lamb until brown. Drain the fat and liquids and add tomato sauce to it
>> In another bowl, mix mozzarella cheese with parmesan and keep aside
>> In an oven-proof baking dish spread the tomato and lamb mixture and sprinkle cheese on top
>> Drizzle some white sauce on it and continue this process until you have exhausted the lamb sauce
>> Top the tray with a lasagna sheet, followed by some more white sauce and cheese.
>> Bake the dish at 270°C for 15 minutes and remove from the oven
>> Garnish with pesto sauce and herb oil and serve hot

Greek Grilled lemon chicken
Ingredients
>> 2 chicken breasts
>> 2 tsp crushed oregano
>> Juice of 1 lemon
>> 6 tbsp olive oil
>> ½ cup button mushrooms
>> ¼ cup green peas
>> 2 tsp of garlic, grated
>> Salt, pepper to taste

Method
>> In a mixer, blend the lemon juice with olive oil until creamy. Add salt, pepper and oregano
>> Marinate the chicken breasts in this batter and refridgerate for two to three hours
>> On a hot pan, sear the breasts until nicely browned on both the sides and keep aside
>> In the same pan, toss mushrooms with garlic and season it with salt and pepper.
>> Remove from the pan and place it on the side of a plate. Repeat the process with green peas

Spanish Ensalada Mixta
Ingredients
>> 1 iceberg lettuce
>> 2 tomatoes
>> 1 cucumber, sliced
>> ½ cup black olives
>> 1 cup broccoli
>> 1 red bell pepper, julienned
>> ¼ red onion, sliced
>> 1 carrot, grated
>> 2 hard-boiled eggs
>> Apple cider vinegar
>> 3 tbsp olive oil
>> ½ cup baby corn,
>> Salt and pepper to taste

Method
>> Chop the lettuce into large pieces and lay it at the bottom of a bowl
>> Put layer of all the vegetables
>> Arrange broccoli, olives, eggs and baby corn on the next layer
>> Drizzle apple cider vinegar and olive on the bed of vegetables and season it with salt and pepper